Spicy Octopus Rose Penne (Octopus Penne in Rose Sauce)
Spicy octopus rose penne sears pre-cooked octopus briefly over high heat to drive off surface moisture, then folds the pieces into a rose sauce made from tomato passata and heavy cream spiked with Korean chili flakes. The chili flakes are bloomed in oil for just 20 seconds to extract heat and color without bitterness, and butter is whisked in at the end to emulsify the sauce into a smooth coat. Penne's short tubular shape captures the thick sauce both inside and outside each piece, delivering cream and spice in every bite. Fresh basil stirred in off the heat adds an herbal lift that cuts through the richness of the cream-tomato base.
Adjust Servings
Instructions
- 1
Cook penne in salted water to al dente and reserve 150ml pasta water.
- 2
Cut octopus into bite-size pieces and pat very dry with paper towels.
- 3
Sear octopus in olive oil over high heat for 1.5 minutes, then remove.
- 4
In the same pan, saute onion and garlic, then bloom chili flakes for 20 seconds.
- 5
Add passata and reduce for 3 minutes, then stir in cream and butter for rose sauce.
- 6
Return penne and octopus, tossing 1 minute while adjusting consistency with pasta water.
- 7
Turn off heat, fold in basil, and serve immediately.
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